1. Cut potatoes into wedges and steam until fork-tender, about 18 minutes; add green beans during last 2 minutes of cooking. Let cool to room temperature. 2. In a large bowl, whisk together vinegar, honey, mustard, mayonnaise and oil. 3. Roughly cut salmon into chunks. Add to dressing along with potatoes, green beans, parsley and green onions. Toss gently, season to taste with salt and pepper. Serve warm or refrigerate to serve chilled.